Wednesday Recipes

Enjoy!

SCALLOPED POTATOES

This comes from the January 2006 issue of Vegetarian Times, and begins, “There are lots of reasons to scallop sweet potatoes instead of plain white spuds. Vitamins A and E—both good for the immune system—are two. And since this recipe has only 3 grams of fat (versus the 9 grams or more in many homemade versions), you won't have to turn down seconds!” Serves 8.

To view this online, click here.

1 Tbs. unsalted butter

1 medium onion, thinly sliced

2 1/2 cups roasted or low-sodium vegetable broth

1 cup low-fat milk

3 cloves garlic, minced (about 1 Tbs.)

1 1/2 tsp. fresh thyme

1/8 tsp. nutmeg

1 bay leaf

3 medium sweet potatoes (about 2 1/2 lb.), peeled and thinly sliced

1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Coat 8 8-oz. ramekins or 9×13-inch baking dish with cooking spray.

Melt butter in large saucepan over medium heat. Add onion slices, and sauté until soft, about 7 to 10 minutes. Add broth, milk, garlic, thyme, nutmeg and bay leaf; bring to a simmer. Cook until liquid is reduced to just under 3 cups, about 7 minutes. Remove bay leaf, and season to taste with salt and pepper.

Add sweet potatoes to liquid. Return to a simmer, and cook, stirring occasionally, 5 minutes.

Pour mixture into ramekins or baking dish; bake 30 minutes for ramekins, 40 minutes for baking dish, basting potatoes occasionally with liquid in dish. Sprinkle cheese over potatoes, and bake ramekins 10 minutes; large dish 20 minutes. Let both rest 5 minutes before serving.

nutritional information Per SERVING: Calories: 161; Protein: 4 g; Total Fat: 3 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Cholesterol: 7 mg; Sodium: 194 mg; Fiber: 3 g; Sugar: 2 g

CHOCOLATE LAYER CAKE

This also comes from the January 2006 issue of Vegetarian Times, page 73. It begins, “If there's a synonym for ooey gooey, this is it: diner-style chocolate cake. But while this version has a moist, velvety texture and a deep chocolate flavor, it's surprisingly light—227 calories per slice; others run anywhere from 450 to 620.” Serves 12.

To view this online, click here.

Cake

1 cup puréed firm silken low-fat tofu

1 cup maple syrup

3/4 cup brewed strong coffee, cold

2 tsp. vanilla extract

1 cup unsweetened cocoa powder

3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

Chocolate Frosting

10.5 oz. extra-firm silken tofu

2 tsp. vanilla extract

6 oz. vegan semisweet chocolate, melted

Raspberries for garnish, optional

To make Cake: Preheat oven to 350°F. Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee, and vanilla with 1/4 cup cold water in large bowl until smooth.

Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.

Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.

To make Chocolate Frosting: Place tofu, vanilla, and chocolate in blender or food processor, and process until smooth.

To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.

nutritional information Per Slice: Calories: 227; Protein: 7 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 173 mg; Fiber: 4 g; Sugar: 24 g; Vegan

CRANBERRY PIE

This recipe can be found in my e-cookbook Off the Wall Cooking.




My dad sent this recipe in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.”

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

THREE SISTERS STEW

This comes from the September 2004 issue of Vegetarian Times, and begins, “The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. Recipe courtesy of Michelle Emond, a PhD student at Stanford University.” Serves 6.

To view this online, click here.

1 Tbs. olive oil or canola oil

1 large onion, sliced

1 clove garlic, chopped

1 jalapeño chile, seeded and minced

1 lb. medium-sized yellow summer squash, 3/4-inch-thick slices

2 medium-sized zucchini, cut into 1-inch chunks

1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks

1 lb. green beans, cut into 1-inch pieces

1 cup corn kernels, preferably fresh

2 16-oz. cans kidney beans, drained and rinsed

1 cup vegetable stock or water

1 Tbs. fresh thyme leaves

Salt and freshly ground black pepper to taste

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.

Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.

Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.

Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.

nutritional information Per SERVING: Calories: 330; Protein: 17 g; Total Fat: 4 g; Carbohydrates: 65 g; Sodium: 140 mg; Fiber: 20 g; Sugar: 11 g; Vegan

ITALIAN DIJON GREEN BEANS

This also comes from the September 2004 issue of Vegetarian Times, and begins, “A stylish dish, this vegetable accompaniment combines Italian, French and Asian influences and flavors. It would make a refreshing and light first course for an end-of-summer meal, or the perfect luncheon dish if served with a rich soup and hot biscuits or warmed French bread. Recipe courtesy of Karen Zack, a private plot holder at the Stanford garden.” Serves 4.

To view this online, click here.

1 lb. fresh green beans, washed and ends trimmed

2 Tbs. olive oil

2 tsp. country-style Dijon mustard

1/2 tsp. dried oregano or Italian spice blend

Salt and freshly ground black pepper to taste

2 Tbs. sesame seeds

Layer the beans in a steamer basket over boiling water. Cover and steam until bright green but still very crisp, for 3 to 4 minutes. Remove from the heat, and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Cook the beans until crisp-tender, for about 2 minutes, tossing them gently with tongs.

Combine the mustard and oregano in a separate mixing bowl. Add the beans, and toss them in the mixture, stirring until coated. Add the salt and pepper, sprinkle with sesame seeds and serve.

nutritional information Per SERVING: Calories: 130; Protein: 4 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 10 g; Cholesterol: 0 mg; Sodium: 65 mg; Fiber: 4 g; Sugar: 2 g; Vegan

EDAMAME SUCCOTASH

This yummy recipe is from the January 2005 issue of Vegetarian Times. Amazingly simple, and oh-so-good! It begins, “Fresh green soybeans, called edamame, have a sweet, nutty flavor. They offer a great variation on this classic dish, standing in for the traditional lima beans. Edamame are available frozen and fresh, in the pod and shelled. Look for them in large supermarkets, natural food stores or Asian markets. For a great twist, serve the succotash in hollowed-out tomatoes. If you’re using frozen edamame, make it according to package directions, omitting any salt. Drain well.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/edamame-succotash/.

2 tsp. vegetable oil

1/2 cup chopped red bell pepper

1/4 cup chopped onion

2 cloves garlic, minced

1 1/2 cups fresh or frozen shelled edamame

2 cups fresh or frozen corn kernels

3 Tbs. white wine or vegetable stock

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh basil or 1 tsp. dried basil

Heat oil in large nonstick skillet over medium heat. Add bell pepper, onion and garlic, and cook, stirring frequently, 2 minutes. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.

Remove pan from heat. Stir in salt, pepper, parsley and basil. Serve.

nutritional information Per serving: Calories: 140; Protein: 8 g; Total Fat: 5 g; Saturated Fat: g; Carbohydrates: 18 g; Cholesterol: 0 mg; Sodium: 200 mg; Fiber: 4 g; Sugar: 3 g; Vegan

Tuesday Recipes - Afternoon Party

Sometimes, we just need to kick back with friends and family for an hour or two. Here are six recipes that will help with your next get-together. Enjoy!

SPARKLING LEMONADE

As hot as summer gets, what's better than a refreshing lemonade? This if from Vegetarian Times' June 2014 issue, page 33. It begins, "The acidity of the lemon juice slows the yeast activity for this soda, so start it about a week before you plan to serve it." Serves 8.

To view this online, click here.

1 cup sugar, plus more if desired

1 pinch salt

2 cups fresh lemon juice

1/4 tsp. champagne yeast

Bring 1 cup water to a boil in small saucepan. Remove from heat. Add sugar and salt, and stir to dissolve both. Cool, then stir in lemon juice.

Pour juice mixture into clean 2-liter soda bottle using funnel. Top off bottle with water, leaving at least 1 inch headspace. Taste, and add more sugar if desired. (Extra sugar will dissolve on its own.)

Add yeast to juice mixture. Screw on cap, and shake bottle to dissolve and distribute yeast. Let bottle sit at room temperature away from sunlight 5 to 7 days, or until lemonade is carbonated. Check bottle periodically; lemonade is ready when bottle feels rock-solid with very little give.

Refrigerate overnight, or up to two weeks. Open bottle very slowly over sink to release pressure gradually and avoid bubble-ups. Store in refrigerator.

nutritional information Per 1-cup serving: Calories: 111; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 18 mg; Fiber: less than 1 g; Sugar: 27 g; Vegan; Gluten-Free

STRAWBERRY ITALIAN ICE

Cool off with this icy cool dessert. From Vegetarian Times' September 2004 issue. This one begins, "Here’s a cool, fat-free and refreshing treat." Serves 6.

To view this online, click here.

1 16-oz. pkg. frozen strawberries, well-drained, or 1 qt. fresh strawberries, hulled

1 Tbs. lime juice

1/2 cup evaporated cane juice

4 cups ice cubes

Fresh mint leaves for garnish

Place a metal 10-inch cake pan in freezer. Combine strawberries, lime juice and evaporated cane juice in a food processor, and blend until cane juice has dissolved. Add ice, and blend until smooth.

Transfer strawberry mixture to cake pan, cover and freeze until frozen around edges but still soft in center, about 1 hour. Stir mixture, spoon into dessert cups and garnish with mint leaves. Serve immediately.

nutritional information Per SERVING: Calories: 99; Protein: 1 g; Carbohydrates: 24 g; Sodium: 6 mg; Fiber: 1 g; Sugar: 22 g; Vegan

WATERMELON GRANITA WITH MINT AND LIME

From the July 2006 issue of Vegetarian Times'. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Serves 4.

To view this online, click here.

1/3 cup sugar

1 small fresh mint sprig

1 2-inch piece lime zest

2 1/2 Tbs. lime juice

3 lb. watermelon, cut into chunks

Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.

Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.

Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.

nutritional information Per SERVING: Calories: 100; Protein: 1 g; Carbohydrates: 26 g; Sodium: 1 mg; Sugar: 24 g; Vegan

ALL-IN-ONE CHOCOLATE CAKE

This comes from Nigella Lawson, from The New York Times' cooking newsletter. If you haven't signed up for their newsletter, I highly recommend it. Nigella writes, “This is the perfect chocolate cake: beautiful, melting, intense but not heavy. The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup. Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.” Time: 1 hour 15 minutes; 10 to 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for greasing baking pans

1 1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup best-quality cocoa powder

6 ounces (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla

3/4 cup sour cream, at room temperature

For the Frosting:

6 ounces good-quality semisweet chocolate, broken into small pieces

3 ounces (3/4 stick) unsalted butter

1 tablespoon light corn syrup

1/2 cup sour cream

1 teaspoon vanilla

2 1/2 cups confectioners' sugar, sifted

Preparation

For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

CHOCOLATE DUMP-IT CAKE

This deliciousness comes from Amanda Hesser in The New York Times' cooking newsletter. Amanda writes, “A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it.” Time: 1 hour 45 minutes; 10 servings

To view this online, go to http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.

Ingredients

2 cups sugar

4 ounces unsweetened chocolate

1 stick unsalted butter, plus more for greasing the pan

2 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 teaspoon cider vinegar

2 eggs

1 teaspoon vanilla

1 1/2 cups Nestle's semisweet-chocolate chips

1 1/2 cups sour cream, at room temperature

Preparation

Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.

Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan.

When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.

Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.

When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

NAKED CHOCOLATE PEANUT BUTTER LAYER CAKE

This comes from The Baker Chick (otherwise known as Audra). Here’s part of what Audra wrote: “My favorite basic chocolate cake is layered with rich chocolate ganache and fluffy peanut butter frosting. I chose to make a naked cake because I’m so obsessed with the look of them, but many different options would work for this. The cake could be made in a bundt pan with the frosting slathered on and the ganache poured on top. Or, you could frost it more traditionally, frosting it all perfectly smooth and then once again pouring the ganache on top. Whatever you decide, if you are a chocolate/peanut butter lover I know you’ll adore this cake.” Yield: 10-12 servings

To view this online, click here.

Ingredients

For the Cake:

1 cup plus 2 tablespoons unsweetened cocoa powder*

2 and 1/4 cups all-purpose flour

2 and 1/4 cups sugar

2 and 1/4 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 large eggs

1 cup plus 2 tablespoons warm water

1 cup plus 2 tablespoons buttermilk

4 1/2 tablespoons safflower oil

1 1/2 teaspoons pure vanilla extract

For the Frosting:

12 tablespoons of butter, softened (1 1/2 sticks)

1 cup creamy peanut butter

3 cups powdered sugar

1/4 cup heavy cream, whipped to stiff peaks

For the Ganache:

4.5 oz dark chocolate, chopped

1/2 cup heavy cream

peanut butter cups to garnish (optional)

Instructions

For the Cake:

Preheat oven to 350F.

Grease and flour your cake pans, lining with a circle of parchment paper. (This can be 6, 8 or 9 inch pans, I would use at least 3 pans if doing 6 inch though.)

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder and salt.

Stir in the water, buttermilk, oil, vanilla and eggs, continue to stir until batter is smooth.

Divide batter amongst the pans and bake for 25-35 mins, or until a cake tester inserted into the middle of the cake comes out clean. Set aside to cool.

For the Ganache:

Place the chocolate in a heat-proof bowl. Bring the heavy cream to a simmer on the stove-top, and then pour over the chopped chocolate. Whisk until smooth. Allow to cool and thicken before using. (I pop mine in the fridge or freezer.

For the Frosting:

Cream together the butter and peanut butter until smooth. Gradually add the powdered sugar until well combined. Fold in the whipped cream until frosting is smooth and fluffy.

To assemble:

Using a serrated knife, level each cake layer, slicing off the "domed" top to make it even. Place the bottom later on a piece of parchment paper on a cake turntable (if you have one.)

Spread a layer of ganache over the first layer of cake, sticking it into the fridge or freezer if needed to firm it up. (I stuck the whole cake into the fridge between each frosting layer.)

Follow with a layer of frosting, then another layer of cake, more ganache, more frosting etc. Add some frosting to the outside of the cake, smoothing with a spatula. Top with chopped peanut butter cups.

Notes:

* Base cake recipe adapted from Martha Stewart

Monday Recipes

Enjoy!

CUCUMBER GRATIN

This comes from page 73 of the September 2011 issue of Vegetarian Times. It begins, “This dish takes its inspiration from Julia Child’s recipe for baked cucumbers in Mastering the Art of French Cooking.” Serves 6.

To view this online, click here.

2 Tbs. unsalted butter

2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2- x 1/2-inch strips (4 cups)

3/4 tsp. salt

1/8 tsp. sugar

1/4 cup chopped fresh chives

2 tsp. chopped fresh tarragon

1 tsp. coarsely chopped fresh dill

1 tsp. grated lemon zest

1/3 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

Preheat oven to 375°F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

Toss cucumbers in 13- x 9-inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

Remove dish from oven, and preheat broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

nutritional information Per 1/2-cup serving: Calories: 85; Protein: 2 g; Total Fat: 6 g; Saturated Fat: 3 g; Carbohydrates: 7 g; Cholesterol: 13 mg; Sodium: 355 mg; Fiber: less than 1 g; Sugar: 2 g

BROILED TOFU AND STEAMED MUSTARD GREENS WITH SPICY MANGO SAUCE

This comes from the January 2009 issue of Vegetarian Times, and begins, “Mustard greens serve as a bed for broiled tofu with a hot mango sauce. Other greens to try in this recipe: Asian mustard greens, broccoli raab, Chinese broccoli, or collard greens.” Serves 8.

To view this online, click here.

2 Tbs. canola oil

1 small onion, quartered and thinly sliced (1/2 cup)

1 small red bell pepper, coarsely chopped (1/2 cup)

3/4 cup hot mango chutney, such as Patak’s

1 medium tomato, coarsely chopped (3/4 cup)

2 16-oz. pkgs. extra-firm tofu, drained and patted dry

2 12-oz. bunches mustard greens, thick stems removed

Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm.

Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Halve each tofu block crosswise to make pieces the size and thickness of sandwich bread. Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (it’s OK if some bell pepper and onion bits stick to tofu); season with salt and pepper, if desired; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy.

Meanwhile, bring 1 cup water to a boil in large pot. Add mustard greens, cover, and steam 5 to 7 minutes or until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly.

Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with1/4 cup mango sauce.

nutritional information Per Serving: Calories: 246; Protein: 14 g; Total Fat: 10 g; Saturated Fat: 1 g; Carbohydrates: 29 g; Cholesterol: 0 mg; Sodium: 490 mg; Fiber: 5 g; Sugar: 22 g; Vegan; Gluten-Free

SUMMER PASTA WITH ZUCCHINI, RICOTTA AND BASIL

This is from David Tanis in a recent New York Times Cooking e-newsletter. David wrote, “A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.” Yield: 4 to 6 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

Extra-virgin olive oil

1 small onion, finely diced

2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)

Salt and pepper

2 garlic cloves, minced, or 2 tablespoons chopped green garlic

1 ounce basil, about 2 cups loose leaves

1 pound ziti or other dry pasta

8 ounces ricotta, about 1 cup (see recipe, which follows)

Pinch of crushed red pepper

Zest of 1 lemon

2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving

Preparation

Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.

Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.

Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.

Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

FRESH RICOTTA

This comes from Melissa Clark, also in a recent New York Times Cooking e-newsletter. Melissa wrote, “Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.” Yield: About 1 1/2 cups; Time: About 30 minutes.

To view this online, click here.

Ingredients

1 quart whole milk

1/2 cup heavy cream

1/4 cup plain whole yogurt

1 1/2 teaspoons lemon juice

1/2 teaspoon kosher salt

Preparation

Line a colander with a quadruple layer of cheesecloth and set it over a bowl.

In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)

Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.

CORN MUFFINS

This comes from Ina Garten of The Food Network show Barefoot Contessa. Total Time: 55 minutes; Prep Time: 5 minutes; Inactive Time: 10 minutes; Cook Time: 40 minutes; Yield: 12 muffins; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/corn-muffins-recipe.print.html?oc=linkback

Ingredients

3 cups all-purpose flour

1 cup sugar

1 cup medium cornmeal

2 tablespoons baking powder

1 1/2 teaspoons salt

1 1/2 cups whole milk

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

Directions

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

SPICY SPAGHETTI WITH TOMATOES AND FRESH ARUGULA “ALLE CAMPANE”

This comes from Danette St. Onge, About.com’s Italian Food expert. Danette wrote, “During the time I lived in Florence, Italy, one of my favorite casual restaurants in town was Le Campane, a spacious, bustling place in Borgo La Croce. While it is primarily popular as a low-key pizzeria, one of my favorite dishes there was from the pasta menu: their version of the classic, and extremely basic, dish spaghetti al aglio, olio e peperoncino (spaghetti with garlic, olive oil, and red chili pepper) -- with a fresh and intriguing twist. Fresh cherry tomatoes are lightly sauteed in olive oil together with the garlic and red chile pepper, and finely chopped fresh arugula and chives top the hot pasta -- their freshness, tang, and piquant bite play off of the spiciness of the red chile pepper flakes. This is a great dish and one that I make often: it's delicious and satisfying but also quick, easy and nutritious -- kind of like having your pasta and salad together in one dish!” Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: about 2-3 servings

To view this online, click here.

Ingredients

1 tablespoon extra-virgin olive oil

1 clove garlic, peeled and finely minced

1/4 - 1/2 teaspoon dried red chile pepper flakes (you can adjust depending on how spicy you'd like the dish to be)

1/2 pound spaghetti (or any other long, thin pasta)

1 cup very ripe cherry or cocktail tomatoes (about 8-10 cherry tomatoes or 4-6 cocktail tomatoes), stemmed and halved

1/2 cup finely minced fresh chives

1/2 cup finely chopped fresh, wild arugula

Fine sea salt, to taste

Preparation

Place a large pot of 6 to 8 cups water to boil over high heat, covered.

Meanwhile, heat the olive oil in a medium, heavy-bottomed skillet over medium-high heat. Add the garlic and saute briefly until lightly browned, less than 1 minute. Add the chile pepper flakes and stir until fragrant, about 30 seconds. Add the tomatoes, lower the heat to medium and saute until tomatoes are heated through and slightly softened and the oil takes on a reddish-orange color, 2 to 3 minutes.

Remove from heat and set aside.

When the water reaches a rolling boil, add 1 to 2 tablespoons of coarse salt to the pot and add the pasta. Cook until just al dente, then drain well.

Toss the drained pasta in the garlic-tomato mixture until evenly distributed and well coated, adding a little more extra-virgin olive oil as necessary if it seems too dry. Season to taste with salt, then divide into portions and transfer to serving dishes.

In a medium bowl, stir the finely chopped chives and arugula together until mixed well. Sprinkle over the pasta, dividing evenly between the portions, and serve immediately.

Friday Recipes

Here are today's six vegetarian recipes to help you through the weekend. Enjoy!

GLUTEN-FREE TERIYAKI SAUCE

This comes from the July/August 2013 issue of Vegetarian Times, page 38. The recipe starts off, “Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.” Makes 1 1/2 cups in 30 minutes or less. To view online, click here.

1 Tbs. cornstarch

1/4 cup Bragg Liquid Aminos or gluten-free tamari or soy sauce

1 Tbs. toasted sesame oil

1 Tbs. finely grated onion

1 clove garlic, minced (1 tsp.)

1 tsp. grated fresh ginger

1 tsp. mirin or rice wine

3 Tbs. brown rice syrup

1 Tbs. sesame seeds, optional

Place cornstarch in small saucepan, and slowly whisk in Liquid Aminos until no lumps remain. Whisk in 3/4 cup water, then sesame oil, onion, garlic, ginger, and mirin. Bring to a boil over medium-low heat, and boil 1 minute, or until thickened, whisking constantly. Remove from heat, and stir in brown rice syrup and sesame seeds (if using).

nutritional information Per 1-Tbs. Serving: Calories: 16; Protein: less than 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 3 g; Cholesterol: 0 mg; Sodium: 114 mg; Fiber: less than 1 g; Sugar: 2 g; Vegan; Gluten-Free

GRILLED VEGETABLE PANZANELLA

From the July/August 2013 issue of Vegetarian Times, page 27. The recipe starts off, “Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.” Serves 4 in 30 minutes or less.

To view online, click here.

4 slices rustic French bread (8 oz.)

1 12-oz. pkg. cherry tomatoes

16 large green beans (4 oz.)

1 large yellow squash, quartered lengthwise

2 Tbs. olive oil

2 Tbs. white balsamic vinegar

1 large clove garlic, minced (1 tsp.)

1 small head radicchio, diced

1 oz. chilled blue cheese, crumbled or coarsely grated (1/3 cup)

4 hard-boiled eggs, roughly chopped

Coat grill pan or basket with cooking spray, and preheat over medium heat.

Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.

Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.

Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.

Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.

nutritional information Per 2-cup serving: Calories: 361; Protein: 15 g; Total Fat: 17 g; Saturated Fat: 4 g; Carbohydrates: 39 g; Cholesterol: 192 mg; Sodium: 533 mg; Fiber: 4 g; Sugar: 8 g

LATE SUMMER SUCCOTASH

If you're like me, you're probably signed up for several emailing lists, some definitely better than others. One of my favorite ones comes from Vegetarian Times. Their email dated August 8, 2014, has several lima bean recipes. Mary Margaret Chappell, Vegetarian Times' food editor, writes, “Growing up in the South, late summer meant lima beans for supper at least once a week. Everybody in my family grew them, and whenever there weren't enough in the garden, there was always a truck or two parked on a main road selling them alongside tomatoes and corn. Come August, I start to crave them. Fresh are ideal, but frozen will also do when seasoned with butter or olive oil, salt, and pepper (I can make a meal out of just a bowl of them) or added to other summery recipes.” Having grown up in New York (state, not city) and Connecticut, I can tell you that lima beans made it to our table several times a month. To this day, I still love them.

The Late Summer Succotash is from page 70 of V.T.'s September 2007 issue. It serves 6 in 30 minutes or less, and starts out, “What better way to make the most of end-of-summer produce than with a sunny succotash that can also be served cold as a salad? Feel free to use frozen lima beans—simply substitute a 10-oz. bag of thawed frozen beans, and skip step one. If you can’t find white balsamic vinegar, try white wine vinegar or apple cider vinegar.”

To view this online, click here.

2 cups shelled lima beans or 1 10-oz. pkg. frozen baby lima beans, thawed

1 Tbs. butter

1 tsp. olive oil

1 small red onion, diced (1 cup)

1 clove garlic, minced (1 tsp.)

1 cup fresh or frozen corn

1 cup cherry tomatoes, halved

2 Tbs. chopped fresh parsley

2 Tbs. chopped fresh basil

1 Tbs. white balsamic vinegar

If using fresh lima beans, bring large pot of salted water to a boil. Add beans, and blanch 2 to 3 minutes, or until tender but not soft.

Heat butter and oil in large skillet over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until it begins to brown. Add garlic, and cook 1 minute more.

Stir in lima beans, and sauté 5 minutes. Add corn and tomatoes, and sauté 1 minute more, or until heated through, but tomatoes have not released their juices. Remove from heat, and stir in parsley, basil, and vinegar. Serve warm or chilled.

nutritional information Per SERVING: Calories: 179; Protein: 7 g; Total Fat: 4.5 g; Saturated Fat: 2 g; Carbohydrates: 28 g; Cholesterol: 8 mg; Sodium: 240 mg; Fiber: 6 g; Sugar: 5 g;Gluten-Free

BOW TIES WITH FENNEL, GREEN BEANS AND BABY LIMAS

This one is from the April 2000 issue of Vegetarian Times, and starts out, “Most of us prefer our green beans briefly cooked just until they're crisp-tender and bright green. Slightly longer cooking may dim the color, but it brings out the beans' inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.” Serves 4 to 6.

To view this online, click here.

1 Tbs. olive oil

1 medium onion, chopped

1/2 medium bulb fennel, chopped (1 cup)

4 medium cloves garlic, minced

2 Tbs. fennel seeds, lightly crushed

3 cups low-sodium vegetable broth

1 cup frozen baby lima beans

6 oz. green beans, trimmed and halved (1 1/2 cups)

1/2 tsp. salt

3/4 cup canned crushed tomatoes

1/2 cup kalamata olives, rinsed, halved and pitted

1⁄3 cup chopped fresh flat-leaf parsley

1/2 tsp. freshly ground pepper

12 oz. dried bow-tie pasta (farfalle)

1/2 cup freshly grated Parmesan cheese (2 oz.; optional)

Bring large pot of lightly salted water to a boil.

Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.

Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.

Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.

Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.

nutritional information Per Serving: Calories: 338; Protein: 12 g; Total Fat: 6 g; Saturated Fat: 1 g; Carbohydrates: 50 g; Sodium: 726 mg; Fiber: 9 g; Vegan

TOMATO COBBLER WITH CORNMEAL-CHEDDAR BISCUITS

If you've been following this blog for a while, you probably realize that The Kitchn is one of my favorite places to receive emails from. That, and its brother site, Apartment Therapy send out really cool emails, which I highly recommend signing up for. (And no, no one offered any compensation for plugging either site. I just think that they're majorly cool.)

That said, Faith Durand of The Kitchn wrote of this recipe, “I'm declaring this cobbler the Recipe of Summer. It take those pints of cherry tomatoes that you can't help bringing home from the farmers market and transforms them into silky, oh-so-tender bites. Plus, you know, cheddar biscuits. Trust me: it's worth turning on the oven for this one.” She also adds, “Make sure your cast iron skillet is well-seasoned for this recipe. Tomatoes are acidic, and they can dissolve the seasoning somewhat. This isn't a big deal with a well-seasoned skillet — just rub it with a little oil after cleaning — but it can set you back a few seasonings with a new skillet. New skillets can also sometimes give acidic foods an unpleasant metallic flavor.

“If you'd prefer not to use cast iron for this, you can also cook the cobbler in a 12-inch stainless steel skillet with high sides or in a 13x9-inch baking dish.

“On its own, this cobbler makes a very satisfying vegetarian main dish. One biscuit each, plus a generous scoop of warm tomatoes, and dig in! It's filling, but not actually too heavy — it still feels like a good summer dinner. It would also go nicely with some grilled chicken on the side.” Serves 6 to 8.

To view it online from her site, click here.

4 pints cherry tomatoes (3 1/2 to 4 pounds)

1/2 tablespoon olive oil

2 red onions, peeled and thinly sliced

1 1/2 teaspoons salt, divided

4 cloves garlic, minced

1/4 cup red wine (or 2 tablespoon balsamic vinegar)

1/4 cup all-purpose flour

For the biscuits:

1 1/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 cup + 1/2 cup grated cheddar cheese, divided

3/4 to 1 cup buttermilk, plus extra to brush.

Heat the oven to 375°F with a rack placed in the middle of the oven.

Pick the stems off of the cherry tomatoes and rinse them under running water. Larger tomatoes can be sliced in half, but I generally just leave the tomatoes whole.

Warm the olive oil in a 12-inch cast-iron or high-sided stainless steel skillet over medium-high heat. When warm, add the onions and 1/2 teaspoon of salt. Sauté until the onions are very soft and tender, at least 10 minutes, or if you have the patience, lower the heat and continue cooking for another 20 or 30 minutes to caramelize the onions.

Stir the garlic into the onions and cook until fragrant, 30 to 60 seconds. Pour in the wine (or balsamic) and cook until the wine has mostly evaporated. Stir in the flour and cook until the flour is paste-like. Remove the pan from heat. Stir in the cherry tomatoes and 1 teaspoon of salt, carefully stirring and folding until the onions are evenly mixed with the tomatoes.

To prepare the biscuits, combine the flour, cornmeal, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into chunks and scatter it over the flour. Pulse a few times until the butter has been cut into pea-sized pieces.

Transfer the flour-and-butter mixture to a bowl and stir in 1 cup of the cheddar (reserve the other 1/2 cup for sprinkling over the top). Form a well in the middle and pour in 3/4 cup of buttermilk for firmer biscuits, or 1 cup of buttermilk for looser biscuits. Use a spatula to gently stir the buttermilk into the flour; continue stirring until all the buttermilk has been incorporated and no more dry flour remains. (Alternatively, you can make the biscuits entirely in a bowl and use your fingers or a pastry cutter to cut in the butter.)

Drop the dough over the tomatoes, making 7 to 8 biscuits. Brush the biscuits with a little buttermilk. Place the skillet on a baking sheet to catch drips, and then transfer to the oven.

Cook for 55 to 60 minutes, until the tomatoes are very bubbly and the tops of the biscuits are nicely browned. About 10 minutes before the end of baking, sprinkle the tops of the biscuits with the remaining 1/2 cup of cheddar.

Remove from the oven and let the cobbler rest for at least 15 minutes before eating. Leftovers will keep for about a week.

Recipe Notes

This recipe can also be cooked in a 13x9-inch baking dish or other 3 quart baking dish. Prepare the tomato mixture in a skillet on the stovetop, then transfer to the baking dish, top with the biscuits, and bake until bubbly.

FAT-FREE VEGAN PASTA SALAD

This comes from Jolinda Hackett, About.com's Vegetarian Food guide. Jolinda wrote, “Make a fat-free vegetarian pasta salad by using fat-free Italian salad dressing. Seasoned with fresh herbs, this fat-free pasta salad is both vegetarian and vegan.”

To view this online, click here.

Ingredients:

1 1/2 cups bowtie or corkscrew pasta

1 cup broccoli, chopped small

1 12 ounce can water-packed artichoke hearts, drained and chopped

1 purple onion, diced

1 red or yellow bell pepper, diced

1 12 ounce can green beans, diced

1 -2 tomatoes, diced

1/4 cup sliced black olives

2 tbsp chopped fresh basil

3/4 cup fat-free vegan Italian salad dressing

salt and pepper to taste

Preparation:

Cook the pasta according to package directions in salted water. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator at least one hour before serving. Toss again before serving.

Makes 6 servings fat-free pasta salad.

Nutritional information per serving: Calories: 171; Calories from Fat: 14% Daily Value: Total Fat: 1.6g; 2%; Trans Fat: 0.0g; Cholesterol: 0mg; 0%; Sodium: 544mg; 23%; Total Carbohydrates: 34.4g; 11%; Dietary Fiber: 7.4g; 30%; Protein: 7.2g; Vitamin A 28%, Vitamin C 98%, Calcium 9%, Iron 15%

Cherries

Cherries have recently turned up in the produce section of the local Publix. I love cherries, for several reasons, not the least of which is that they taste good. (At least, I think they do!) Besides tasting good and being good for you, I read several years ago that cherries (at least the tart ones) are natures painkiller.

I can hear it now: What?!?! You’re kidding, right? Nope. According to an article in the July 2010 issue of Runner’s World (”Eat This Now: Sour Cherries”), “Sour (or tart) cherries are nature’s painkiller.” (Hint: it’s a short article, but at the end, where it reads ”Kitchen Simple”, there are several ways to get cherries into your diet.) I also Googled “tart cherries” and found numerous hits, including Prevention (”3 Unbelievable Benefits of Tart Cherry Juice”) and WebMD (”Sour Cherry”). I do know I’ve tried eating sour cherries, and even sweet ones, and it seems to help me.

But even if you’re not willing to try cherries to help ease pain, eat them, at least, because they taste good!

Here are six cherry recipes to try. Enjoy!

SPINACH-QUINOA SALAD WITH CHERRIES AND ALMONDS

This is from the July 2006 issue of Vegetarian Times, and begins, “This salad is perfect for picnics because it's filling and won't get soggy. It also works well with couscous or bulgur.” Serves 6.

To view this online, click here.

1/4 cup sliced almonds

1 1/2 cups quinoa, rinsed and drained

2 cups spinach leaves

2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped

1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)

1 15-oz. can chickpeas, rinsed and drained

1 small red onion, finely chopped (about 1/2 cup)

1/4 cup plain low-fat yogurt

3 Tbs. olive oil

2 Tbs. fresh lemon juice

2 cloves garlic, minced (about 2 tsp.)

Preheat oven to 350°F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

Remove from heat and cool, covered, in pot.

Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.

Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

nutritional information Per SERVING: Calories: 352; Protein: 11 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 52 g; Cholesterol: 1 mg; Sodium: 492 mg; Fiber: 8 g; Sugar: 10 g

THREE-CHERRY CRUMBLE

This also comes from the July 2006 issue of Vegetarian Times, and begins, “Take cherry flavor to the max with this healthy crumble. The filling is sweetened with cherry juice and dried cherries, while the topping is made with whole-wheat pastry flour. (Note: If you want to use tart cherries in this recipe, add 1/2 cup brown rice syrup to the filling ingredients.)” Serves 8.

To view this online, click here.

Three-Cherry Filling

3 cups fresh or frozen pitted cherries

1 cup cherry juice, pomegranate juice or cranberry juice

1/2 cup dried cherries

1/4 cup cornstarch or arrowroot powder

Sesame Seed Topping

1 1/2 cups whole-wheat pastry flour

1/4 cup sesame seeds

1/2 cup vegetable oil

1/2 cup brown rice syrup

1/2 tsp. vanilla extract

Preheat oven to 375F.

To make Three-Cherry Filling: Combine fresh cherries, juice and dried cherries in large nonreactive saucepan. Bring to a boil, reduce heat to medium low, and simmer 5 minutes. Remove from heat, and stir in cornstarch. Spoon into 9×9-inch baking dish.

To make Sesame Seed Topping: Stir together flour and sesame seeds in large bowl. Whisk together vegetable oil, rice syrup and vanilla in small bowl. Stir oil mixture into flour mixture until it clumps together.

Crumble topping over cherry filling. Bake 45 minutes, or until topping is golden brown. Let stand 10 minutes before serving.

nutritional information Per SERVING: Calories: 375; Protein: 4 g; Total Fat: 15 g; Saturated Fat: 2 g; Carbohydrates: 54 g; Sodium: 47 mg; Fiber: 5 g; Sugar: 25 g; Vegan

MINI CHERRY CLAFOUTIS

This is also from the July 2006 issue of Vegetarian Times, and begins, “Clafouti, a rustic French dessert, gets a chic twist with these individual versions made in muffin tins. This is also a great all-purpose recipe for other fresh fruit such as apricots, apples, peaches, pears or berries.” Serves 12.

This can be found online by clicking here.

2 large eggs

1/2 cup sugar

1/3 cup ground almonds or almond flour

1/3 cup all-purpose flour

1 cup low-fat milk

1/2 tsp. vanilla extract

1/8 tsp. almond extract

2 cups pitted fresh or frozen cherries, thawed and drained

confectioners' sugar, for garnish

Preheat oven to 400F. Coat 12 muffin cups with nonstick cooking spray.

Whisk together eggs and sugar in bowl. Add ground almonds and flour, and whisk until smooth. Gradually add milk, whisking constantly, until smooth batter forms. Stir in vanilla and almond extracts. Transfer batter to 4-cup measuring cup or pitcher.

Divide cherries among prepared muffin cups (about 5 cherries per cup). Pour batter into each cup. Bake 20 minutes, or until clafoutis puff up and brown around sides. Cool completely.

Unmold clafoutis with thin spatula or two soup spoons. To warm before serving: Preheat oven to 250F. Place clafoutis on baking sheet lined with aluminum foil. Cover with second sheet of foil, and warm 10 to 15 minutes. Transfer to serving plates and sprinkle with confectioners’ sugar.

nutritional information Per SERVING: Calories: 96; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 16 g; Cholesterol: 36 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 13 g

CHOCOLATE-CHERRY BREAKFAST BREAD

A final one from the July 2006 issue of Vegetarian Times, this one begins, “Even our testers who said they don’t like the classic chocolate-cherry combo reached for seconds of these! For a festive brunch or a lazy Sunday breakfast, start a day ahead so you can serve the rolls right from the oven.” Makes 16 rolls.

To view this online, click here.

1 0.25-oz. pkg. yeast

1/3 cup plus 1 Tbs. sugar

2 1/3 cups all-purpose or bread flour

1/3 cup unsweetened cocoa powder

1 tsp. salt

2 Tbs. unsalted butter, melted

4 oz. semi-sweet chocolate, chopped, or 1/2 cup chocolate chips

1 1/2 cups fresh or frozen pitted cherries, drained, or 1 cup dried cherries, coarsely chopped

Dissolve yeast and 1 Tbs. sugar in 1 cup warm water. Let stand 5 minutes, or until water is cloudy and smells yeasty.

Sift remaining sugar, flour, cocoa and salt in large mixing bowl. Add water and yeast to flour mixture, and stir with wooden spoon or spatula until smooth dough forms. Fold in butter. Transfer dough to well-floured work surface, and knead 7 to 10 minutes, or process 3 minutes in food processor, or until dough is smooth and elastic and no longer sticks to your hands.

Pat dough into 10-inch square. Place chocolate pieces and cherries in center of square, then fold in sides like an envelope. Press edges to seal. Gently knead dough 10 to 12 times, or until chocolate and cherries are evenly distributed throughout. Transfer to oiled bowl, cover with clean dishtowel, and let rise 1 1/2 hours in warm place.

Punch down dough. Cover and store in refrigerator overnight, if desired, or place on well-floured work surface. Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray. Repeat with remaining dough. Set baking sheet in warm place, and let rolls rise 30 to 45 minutes.

Preheat oven to 375°F. Bake rolls 20 to 25 minutes, or until tops appear dry and centers spring back when touched. Cool 15 minutes before serving.

nutritional information Per SERVING: Calories: 141; Protein: 3 g; Total Fat: 3 g; Saturated Fat: 2 g; Carbohydrates: 26 g; Cholesterol: 4 mg; Sodium: 147 mg; Fiber: 1 g; Sugar: 11 g

CHICKPEA AND CHERRY FRITTATA

This is from the February 2014 issue of Runner’s World. It begins, “All runners (not just diabetics) benefit from the abundant carbs, protein, and antioxidants in this tasty dish. ‘It's big and bold-flavored,’ says (Sam) Talbot,” a runner, surfer, and type 1 diabetic who “makes this dish for a hearty pick-me-up breakfast after a morning workout.” Serves 4 to 6.

To view this online, click here.

Ingredients

8 eggs, lightly whisked

1 can (15 ounces) chickpeas, rinsed and drained

1 cup chopped fresh cherries or 1/2 cup chopped dried cherries

4 ounces goat cheese, crumbled

1/4 cup unsweetened almond milk

1 tablespoon chopped fresh thyme leaves

2 tablespoons agave nectar or honey

1 teaspoon cream of tartar

1 tablespoon olive oil

1/4 cup loosely packed, torn fresh mint leaves for garnish

Instructions

Preheat the oven to 350°F. In a bowl, mix the eggs, chickpeas, cherries, goat cheese, almond milk, thyme, agave nectar, and cream of tartar. In a medium ovenproof skillet, heat the oil over medium heat. Pour the egg mixture into the skillet and cook for 2 minutes without stirring. Transfer the skillet to the oven and bake till the eggs are puffed and set in the middle, about 20 minutes. Let the frittata cool for 5 to 10 minutes. With a rubber spatula, gently work the frittata out of the pan and transfer it to a cutting board. Cut the frittata into wedges and serve garnished with the mint. Serves four to six.

Nutrition Information: Calories Per Serving: 395; Carbs: 25 g; Fiber: 4 g; Protein: 22 g; Fat: 22 g

CHERRY, CRANBERRY AND BLUEBERRY SMOOTHIE

I made this last week. Majorly yummy!

2 cups soy milk (plain or vanilla soy milk)

3/4 - 1 cup cherries, cut up and pittied

1/2 cup frozen cranberries

1/2 cup frozen blueberries

Put all ingredients in a blender and blend until smooth. Makes 2 servings.

Wednesday Recipes

Here are today's six vegetarian recipes to try out. Enjoy!

VEGAN BLACK BEAN AND AVOCADO SANDWICH WRAP

This comes from Jolinda Hackett, About.com's Vegetarinan Food guide. Jolinda wrote, “Like vegetarian wrap sandwiches? Like black beans and avocado? Try this healthy vegan black bean and avocado wrapped sandwich, or call it a burrito if you prefer. Either way, this is a simple, quick and easy lunch idea. Just combine black beans, salsa, chopped avocado and some seasoning, wrapped it up and enjoy! It couldn't be simpler. I like my food a touch on the salty side, so I might add some sea salt to the mix, and maybe a touch of hot sauce just to give it a boost. Enjoy!”

To view this online, click here.

Ingredients:

1 cup canned black beans, rinsed and drained

1/2 teaspoon cumin

4 tablespoons salsa

4 whole-grain tortillas

1/2 avocado, chopped

Preparation:

Mix black beans, cumin and salsa. Fill tortillas with bean mixture and chopped avocado. Wrap, and serve.

GINGER-PEACH SORBET

This is from page 46 of the July/August 2012 issue of Vegetarian Times. The recipe begins, “Fresh peaches, lightly cooked with a bit of sugar and fresh, spicy ginger, play double duty. Pulse the frozen cubes in the food processor with a splash of Prosecco and you have a light, flaky sorbet. Thaw the cubes, omit the prosecco, and use the mixture as a topper for ice cream or angel food cake.” Serves 6.

To view this online, click here.

6 very ripe medium peaches (3 lb.)

1/4 cup sugar

4 1/4-inch-thick coins fresh ginger

2 Tbs. lemon juice

2 tsp. grated lemon zest

6 Tbs. Prosecco or white wine

Score X on bottom of each peach. Place in bowl, and cover with boiling water. Let stand 10 minutes. Drain, and rinse under cold water. Remove skins and pits, and chop.

Bring peaches, sugar, ginger, lemon juice, and lemon zest to a boil in saucepan. Reduce heat to medium-low, and simmer 5 minutes, or until peaches are soft.

Remove ginger, transfer peach mixture to food processor, and blend until smooth. Cool.

Pour cooled sauce into 6 1/2-cup silicone molds or muffin pan cups. Press plastic wrap over surface of molds to seal out air. Freeze 4 hours, or until completely solid, then transfer to freezer bag to store.

To make sorbet: Pulse frozen cubes and Prosecco in food processor until smooth. Transfer to freezer-safe container, and freeze until ready to serve.

nutritional information Per 1/2-cup serving: Calories: 121; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 28 g; Cholesterol: 0 mg; Sodium: less than 1 mg; Fiber: 3 g; Sugar: 25 g; Vegan; Gluten-Free

VEGETARIAN SPANISH PAELLA

Another one of Jolinda Hackett's offerings. She wrote, "A vegetarian and vegan Spanish paella so full of flavor, you won't miss the meat - I promise! This meatless rice paella dish is prepared from lots of healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. Several users have given this paella recipe five out of five stars, so you can be sure that you'll love it.” From The Compassionate Cook Cookbook. To view this online, click here.

Ingredients:

1 cup white rice

2 cups boiling water

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 tomato, diced

2 cups vegetable broth

1 tsp salt

1 tbsp paprika

1 tsp turmeric

1 cup peas

1 cup artichoke hearts, drained and quartered

Preparation:

Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.

In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes. Add the peppers and tomato and continue to sautee over medium heat for three minutes.

Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.cAdd the peas and artichoke hearts and cook about one minute longer.

CHICKPEA, BEET, AND APPLE PANINI

From the July/August 2011 issue of Vegetarian Times, page 36. The recipe starts off, "Never had raw beet in a sandwich? This panini will have you hooked.” Serves 4.

To view this online, click here.

1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained

3 Tbs. vegan mayonnaise

1 Tbs. lemon juice

1 tsp. chopped fresh tarragon

8 slices sesame semolina bread (8 oz.)

1 medium golden beet, peeled and sliced

1 Granny smith apple, thinly sliced

1/4 cup broccoli or radish sprouts

4 Tbs. prepared black olive tapenade

Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky.

Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches.

Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.)

nutritional information Per Sandwich: Calories: 388; Protein: 12 g; Total Fat: 14 g; Saturated Fat: 1 g; Carbohydrates: 57 g; Cholesterol: 0 mg; Sodium: 749 mg; Fiber: 8 g; Sugar: 10 g; Vegan

CHERRY TOMATO FOCACCIA

This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.

To view this online, click here.

Topping

1/4 cup shelled roasted pistachios

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1/2 tsp. finely chopped fresh rosemary

2 cups heirloom cherry tomatoes, halved

Focaccia

3 1/2 cups bread flour

1 Tbs. sugar

2 1/2 tsp. instant yeast

2 tsp. salt

Olive oil, for greasing baking sheet

To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

Tuesday Recipes

Here are today's six vegetarian recipes. Enjoy!

EASY VEGETARIAN COUSCOUS SALAD

Jolinda Hackett, About.com's Vegetarian Food guide, writes, “Like couscous salads? This one is just about perfect. It's an easy vegetarian and vegan couscous salad recipe with chickpeas and cucumbers in a light lemon Dijon dressing with chopped fresh parsley. Couscous salad is always a good choice to bring to a vegetarian potluck or picnic.”

To view this online, click here.

Ingredients:

2 cups cooked couscous

6 green onions, chopped

2 medium tomatoes, chopped

1 cup cucumber, chopped

1/2 cup chickpeas (garbanzo beans) pre-cooked or canned

1 cup chopped fresh parsley

3/4 cup olive oil

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp ground coriander

1 tsp salt

dash pepper to taste

Preparation:

Combine the couscous, onions, tomatoes, cucumber chickpeas and parsley in a large bowl. In a separate small bowl, whisk or blend together the remaining ingredients and pour over the couscous, tossing gently to coat.

VEGAN PUMPKIN RISOTTO

Here's another recipe from Jolinda Hackett, who wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

To view this online, click here.

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

EASY BAKED BEANS

This comes from the October 2008 issue of Vegetarian Times. It begins, “Baked beans were meant to be doctored up to suit a cook’s taste, so feel free to make these with more or less sugar, a spicier salsa or mustard, and add-ins such as soy sausage or soy hot dogs.” Serves 8.

To view this online, click here.

1 1/2 cups dried red kidney beans

2 medium onions, thinly sliced (3 cups)

1 8-oz. jar medium salsa

1/3 cup dark brown sugar

3 Tbs. yellow mustard

Soak beans in 6 cups water overnight. Drain; reserve soaking liquid.

Coat Dutch oven with cooking spray, and heat over low heat. Add onions, cover, and cook 15 minutes, or until browned. Stir in 1 cup soaking liquid. Simmer 5 minutes, scraping up onion bits stuck to pot.

Stir in remaining ingredients and 5 cups water. Cover, and cook 1 1/2 hours. Uncover; simmer 1 hour more, or until sauce has thickened.

nutritional information per serving: Calories: 166; Protein: 8 g; Total Fat: 0.5 g; Saturated Fat: 0 g; Sodium: 566 mg; Fiber: 9 g; Sugar: 12 g; Vegan; Gluten-Free

TEX-MEX PIZZA

This comes from page 66 of the July/August 2012 issue of Vegetarian Times. The recipe starts off, “Serve this pizza with taco fixings such as sour cream, shredded lettuce, chopped tomatoes, and salsa. Choose a jarred prepared salsa on the pizza itself; fresh salsa from the refrigerated case can lead to a soggy crust.” Serves 6.

To view this online, click here.

1 Tbs. canola or grapeseed oil, plus more for brushing grill grate

2 large portobello mushrooms, stems and gills removed

1 ear fresh corn, shucked

1 cup canned refried beans

1 Par-Baked Pizza Crust (recipe follows)

1/3 cup shredded Cheddar cheese

1/3 cup shredded Jack cheese

1 cup prepared salsa

1 avocado, halved and sliced

2 green onions, thinly sliced

Cilantro for garnish, optional

Brush grill grate well with oil, and preheat grill to medium.

Brush mushrooms and corn with 1 Tbs. oil. Grill 4 to 5 minutes, or until pronounced grill marks form, turning occasionally. Cool until easy to handle. Thinly slice mushrooms, and cut kernels off corncob.

Spread beans over crust. Top with cheeses, salsa, mushrooms, corn, avocado, and green onions. Season with salt and pepper, if desired.

Place pizza on grill, close lid, and cook 7 minutes, or until bottom of crust is crisp and has pronounced grill marks. Garnish with cilantro, if using.

nutritional information Per Slice: Calories: 338; Protein: 11 g; Total Fat: 15 g; Saturated Fat: 4 g; Carbohydrates: 43 g; Cholesterol: 12 mg; Sodium: 713 mg; Fiber: 8 g; Sugar: 5 g

PAR-BAKED PIZZA CRUST

This also comes from the July/August 2012 issue of Vegetarian Times, page 64 and makes 2 pizza crusts. It starts out, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.”

To view this online, click here.

1 tsp. sugar

1 0.25-oz. pkg. active dry yeast

2 1/4 cups all-purpose or bread flour

1 cup whole-wheat flour

3 Tbs. fine yellow cornmeal

2 Tbs. olive oil, plus more for greasing bowl and baking sheets

3/4 tsp. salt

Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.

Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.

Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.

Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.

Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.

nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan